Grilled Potato Balls

Ingredients

• 2 onions
• 250 g chickpeas (canned)
• 1 parsley
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 1 tsp cumin
• 500 g Potatoes
• 3 slices toast bread
• 200 g bulgur

Instructions

1. 1.

   Peel and finely dice the onions. Rinse the chickpeas, drain well and mix with parsley and olive oil in a bowl. Season with salt, pepper and cumin.

2. 2.

   Wash the potatoes and boil for 20-25 minutes until cooked. Remove with a slotted spoon, cool, peel and cut into pieces. Reserve the hot potato water and soak torn toast bread pieces in it.

3. 3.

   Preheat the grill.

4. 4.

   Place bulgur in a bowl, pour boiling water over it and let stand for about 30 minutes to absorb. Drain. Mix bulgur with potatoes, add the well-squeezed toast bread and knead thoroughly by hand. Season with salt and pepper. Shape the potato mixture into round balls (best with wet hands) and poke a small hole in each. Fill the hole with chickpea mixture, seal gently and place on a plate.

5. 5.

   Grill the potato balls on the preheated grill (or optionally in a pan) until golden brown. Serve with tomato salad or a dip if desired.